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Thai Zucchini Salad with Peanut Sauce
A fresh, crunchy salad tossed in a creamy, savory-sweet peanut dressing with bright Thai flavors.
Prep:
30 minutes
|
Cook:
6 servings
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Easy
Ingredients
3 zucchini, made into noodles with spiralizer (or 1 zucchini and 1 small bundle rice noodles cooked as directed on package)
2 carrots, julienned or made into noodles
1 red bell pepper, julienned
1 pint cherry tomatoes, cut into quarters, reserve some for garnish
Handful of green beans, steamed and cut into 1" pieces
Peanuts, optional for garnish
Peanut Sauce:
1 can (5.4 ounces) coconut cream or coconut milk (no additives)
½ cup peanut butter (no additives)
2 tablespoons coconut aminos (for SCD/mSCD if tolerated) or low sodium soy sauce or tamari
1 tablespoon rice vinegar (or apple cider vinegar for SCD)
Juice of 1 lime + more to taste
½ teaspoon ginger, dried or fresh grated
½ teaspoon white pepper
5 dried kaffir lime leaves
1 teaspoon lemongrass, dried or fresh Chili flakes or Sriracha chili sauce, to taste
Maple syrup, agave, honey, or brown sugar, to taste
Salt, to taste
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600–750 g zucchini, spiralized (or 200–250 g zucchini and 50–60 g dry rice noodles, cooked)
120–150 g carrots, julienned or spiralized
150 g red bell pepper, julienned
300 g cherry tomatoes, quartered- reserve some for garnish
100–150 g green beans, steamed and cut into 2.5 cm pieces
Peanuts, optional for garnish
Peanut Sauce:
160 mL coconut cream or coconut milk (no additives)
120 g peanut butter (no additives)
30 mL coconut aminos (for SCD/mSCD if tolerated) or low-sodium soy sauce or tamari
15 mL rice vinegar (or apple cider vinegar for SCD)
30 mL lime juice, plus more to taste
1 g ginger (dried) or 2–3 g fresh grated ginger
1 g white pepper
5 dried kaffir lime leaves
2 g lemongrass, dried or fresh
1 teaspoon lemongrass, dried or fresh Chili flakes or Sriracha chili sauce, to taste
Maple syrup, agave, honey, or brown sugar, to taste
Salt, to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
For the vegetables:
- Steam the green beans until al dente. Cooke rice noodles per package directions if using.
- Spiralize and juilanne the zucchini, carrots and pepper. Chop the tomatoes.
- Toss all vegetables and herbs together with enough Peanut Sauce to lightly coat everything.
- Season to taste with lime and salt. Top with peanuts and tomatoes.
Peanut Sauce:
- Place all ingredients in food processor and blend until smooth. Season with sweetener, lime juice, salt, and chili, to taste.
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Nutritional Info
Storage
Notes
This recipe was originally published in
The Good LFE Cookbook
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